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Ingredient
Fried_kibbeh
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Ingredient
500 g
fine bolgur
500 g
grounded meat
1
onion
1/2 tsp
7 spices
1 tsp
cummin powder
1 tsp
cayenne paste
1 tsp
salt
350 g
minced meat
1 tbsp
ghee
1 tbsp
pomegranate syrup
1 tbsp
fried pine nuts
Cooking instructions
* Step 1
Kibbeh dough preparation:
* Step 2
Grind the onion, basil. Then add the cayenne paste, spices and grind all together.
* Step 3
Add the mixture to the bolgur and rub using your hands, until you have a consistent dough.
* Step 4
In a wide pan, add the ghee and heat, then add the chopped onions. Stir until onions have cooked
* Step 5
Add the minced meat, spices and salt and stir until meat cooks
* Step 6
Leave the pan aside to cool
* Step 7
Then add the fried pine nuts, pomegranate syrup and mix it in all together
* Step 8
Kibbeh preparation:
* Step 9
Dampen your hands with some water. Take a ball of the kibbeh dough and form somewhat of an oval-shaped disc in the palm of one hand.
* Step 10
Use your finger to make a well in the middle of the disc, and gradually hallow the disc out to make a larger well or hole for the filling.
* Step 11
Add 1 tsp of the meat filling and seal the dough opening on the top, using both hands carefully shape it into an oval
* Step 12
Continue to all the dough has been used
* Step 13
In a wide pan, pour the oil and allow to heat
* Step 14
Fry the kibbe discs until they turn a golden colour
Serve cold as appetiser
* Step 15
By: Rourou Adam
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